Tag: savoury

Paturi & Pulao

Makes 6 servings. I first sampled chhana’r paturi during our wedding celebrations, and wanted to marry it as well. To make it, soft cottage cheese is mixed with a mustard seed paste and patted into a rectangle to look like a fillet of fish. It is then wrapped and cooked in banana leaves. An homage […]

Tomato Soup & Caprese Salad

Makes 4 servings. We’re bidding goodbye to Summer with this fresh, fast, and fabulous meal. Featuring a refreshing tomato basil soup that comes together in less than half an hour, and a bright, spritely Caprese Salad that requires 5 minutes of assembly, it’s an ode to both seasonal produce and laid-back cooking. Served with store-bought […]

Meat & 3 Veg Tapas

Makes 4 servings. Fried sausages, roasted potatoes, caramelised onions, and sautéed peas snugly sit together in this tapas-inspired, family-style spread, served not with gravy, but with an entire wheel of oozy Camembert cheese! For this dish, I cook all the elements in cast iron, except for the baked cheese dip. That way, the outsides of […]

Beetroot Pesto Pasta

Makes 5 servings. There’s something wholly exhilarating about eating a colourful plate of food. It appeals to our inner child (taste the rainbow, anyone?) and makes for an instant mood lifter. This colourful Holi inspired dish is not just a riot of flavourful hues, it’s also a kaleidoscope of textures ranging from creamy to crunchy. […]

Kosha Mangsho Pie

Makes one double-crust 9 inch pie Like many, we haven’t been able to travel home in over a year. Home. Just the word brings comfort. To us, home is languid lunches and evening snacks and heavy dinners. If home had a flavour, it would be of browned mutton—or Kosha Mangsho—an incredibly rich and tender Bengali […]

Fish Alberas

Makes 4 servings. Fish Alberas [uhl-bay-russ] is a signature dish of the Bene Israel; an Indian-Jewish community believed to have arrived in the 1st or 2nd century, after their ancestors were shipwrecked on the western coast of India. Influenced by Konkan cuisine and the Marathi tongue, the ‘al’ refers to ginger and the ‘ras’ refers […]

Meatloaf & Mash Cake

Makes a two-tiered 6 inch layered cake. I created this particular cake because apparently, there are people out there who don’t like cake! Who are these people? What’s wrong with them? Should we stage an intervention? Anyway. Built with stacks of meatloaf, frosted with buttery, mashed potatoes, and served with a side of thick, brown […]

Indo-Thai Khow Suey

Makes 4-6 servings. Khow Suey or ohn no khao swè is a curry based noodle soup that is topped with a variety of condiments. Brought to the subcontinent during WWII by migrants from Myanmar (then Burma), no one Khow Suey is alike. Some are distinctly Indian, some reflect Pakistani influences, others stay true to their […]

Chicken & Couscous

Makes 4-6 servings. I discovered this dish when I was 18, exactly 18 years ago. Back then, it distinctly belonged to Southern Europe. Over time, it has evolved into a stateless island, influenced by all the lands that touch the Mediterranean Sea between Morocco and Turkey. Here, cinnamon is friends with saffron. Cumin hangs out […]

Goan Chorise Chili

Makes 4-6 servings. One lazy winter evening, I was rummaging around in the fridge and saw some leftover rajma curry and day-old stir fried carrots and beans. Sigh. Then I spotted a chain of Goan sausages, and thought, huh, that stuff can zhuzh up anything. Thus was born my Goan Chorise chili. A one-pot wonder […]